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Table 5 Percentage of Participants with Meat/Poultry/Seafood and Other Protein Foods Present During Five Household Food Inventories

From: Using multiple household food inventories to measure food availability in the home over 30 days: a pilot study

 

Number of Household Inventories in Which Foods Were Present

 

5

4

3

2

1

0

Beef - regular

55.6 (5)

11.1 (1)

22.2 (2)

0

0

11.1 (1)

Pork

      

   Regular

11.1 (1)

0

33.3 (3)

33.3 (3)

0

22.2 (2)

   Sausage

11.1 (1)

0

0

44.4 (4)

22.2 (2)

22.2 (2)

   Bacon

44.4 (4)

11.1 (1)

11.1 (1)

11.1 (1)

11.1 (1)

11.1 (1)

Hot dogs

      

   Beef/pork

11.1 (1)

22.2 (2)

11.1 (1)

0

33.3 (3)

22.2 (2)

   Turkey/chicken

0

0

22.2 (2)

11.1 (1)

11.1 (1)

55.6 (5)

   Corn dogs

0

11.1 (1)

0

0

22.2 (2)

66.7 (6)

Lunch meat

      

   Ham/bologna

0

44.4 (4)

11.1 (1)

11.1 (1)

11.1 (1)

22.2 (2)

   Salami

0

0

11.1 (1)

11.1 (1)

33.3 (3)

44.4 (4)

   Miscellaneous

0

0

11.1 (1)

0

11.1 (1)

77.8 (7)

Chicken

      

   Breast

33.3 (3)

22.2 (2)

11.1 (1)

11.1 (1)

11.1 (1)

11.1 (1)

   Whole/pieces

0

22.2 (2)

222.2 (2)

33.3 (3)

22.2 (2)

0

   Breaded

11.1 (1)

11.1 (1)

11.1 (1)

22.2 (2)

22.2 (2)

22.2 (2)

   Canned

11.1 (1)

22.2 (2)

22.2 (2)

11.1 (1)

11.1 (1)

22.2 (2)

Turkey

33.3 (3)

0

11.1 (1)

22.2 (2)

0

33.3 (3)

Fish

      

   Not breaded

11.1 (1)

11.1 (1)

11.1 (1)

11.1 (1)

11.1 (1)

44.4 (4)

   Breaded

0

0

11.1 (1)

0

22.2 (2)

66.7 (6)

Canned fish

55.6 (5)

0

33.3 (3)

11.1 (1)

0

0

Eggs

      

   Whole

88.9 (8)

11.1 (1)

0

0

0

0

   Substitute

11.1 (1)

0

0

0

0

88.9 (8)

Peanut butter

      

   Regular

66.7 (6)

11.1 (1)

11.1 (1)

11.1 (1)

0

0

   Reduced fat

0

0

11.1 (1)

11.1 (1)

11.1 (1)

66.7 (6)